Our Readers Also Loved

Directions

Heat oil in a large saucepan over medium heat. Add onion and sauté for 4 to 5 minutes. Add potato, milk and broth. Bring to a boil. Partially cover, reduce heat, and simmer for 20 to 25 minutes. Remove 1 C. potato mixture and set aside.

Using an immersion blender, process the remaining potato mixture until smooth. Or place remaining potato mixture in a traditional blender, process until smooth and return to pan. Add broccoli, carrots, salt and pepper to the potato puree in the pan. Partially cover and cook over medium heat for 8 to 10 minutes, stirring frequently. Add reserved potato mixture and cook about 1 minute. Remove from heat. Add cheese and stir. Cut a circle in to top of each sourdough bread roll and hollow out the inside of each loaf. Spoon about 1 C. of soup into each bread bowl and serve immediately.